Strawberries and Cream Angel Food Cake Roll

One last recipe before Easter, and I felt like a light, fresh, spring-themed dessert was in order. The strawberries here have been gorgeous the last week or so; they’re ruby-red, plump, and amazingly sweet. It seemed a shame to not use them in some way this weekend when thinking up dessert ideas. When I was a kid, my favorite thing to eat during the summer was angel food cake. Yes, you could feed me chocolate and peanut butter all year round, but once the seasons changed so too did my taste buds. When it was time to spend my days sloshing down a slip n’ slide and my evenings barefoot in the cool grass catching lightning bugs, it was time for angel food cake. My grandma always had an angel food cake on hand for dessert on Sundays during the summer. I loved getting a huge piece, topped with sliced strawberries, and a massive mound of whipped cream. Nothing could beat it on a warm summer day. This dessert is a riff on the classic angel food cake, strawberries, and whipped cream dessert. While it makes a beautiful presentation, it’s also very easy to make and not very time-consuming. That’s the best kind of dessert there is, right?!

Angel food cakes can sometimes be intimidating due to using a tube pan, precise cooling methods, unmolding, etc. This recipe takes all of the guesswork out of that by baking a thin angel food cake in a jelly roll pan. The bonus is that it only takes about 15 minutes to bake and cools relatively quickly. Believe it or not, this was my first time making a rolled cake. Now that I know how easy it is, I can’t wait to try all sorts of new combinations!

I made the filling by folding a ton of chopped fresh strawberries into sweetened whipped cream. This filling is unbelievably delicious. So light and naturally sweet. I ate spoonful after spoonful before I even got it onto the cake. It would certainly make for a perfect summertime treat to keep on hand anytime, whether you have a cake to fill or not.

The combination of the light and spongy angel food cake with a strawberries and cream topping rolled right inside is fabulous. It tastes fresh, doesn’t weigh you down, and is everything wonderful about the fruits of spring. I think it would be a fabulous way to top off your Easter menu – it provides nice balance at the end of a sometimes heavy meal.

What are you planning to make for dessert on Sunday?

One year ago: Salted Caramel Ice Cream

Strawberries and Cream Angel Food Cake Roll

Yield: 10 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes


For the Cake:
9 egg whites
1½ teaspoons vanilla extract
¾ teaspoon cream of tartar
1 cup + 2 tablespoons granulated sugar
¾ cup cake flour
1 tablespoon powdered sugar

For the Filling:
2 cups heavy whipping cream, chilled
6 tablespoons powdered sugar
1 teaspoon vanilla extract
3 cups diced strawberries

Powdered sugar, for dusting top of cake (optional)


1. Place the egg whites in a large mixing bowl; let stand at room temperature for 30 minutes.

2. Meanwhile, line a 15x10-inch baking pan with waxed paper; lightly coat paper with cooking spray and set aside. Preheat oven to 350 degrees F.

3. Add vanilla and cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in flour, ¼ cup at a time.

4. Carefully spread batter into prepared pan. Bake for 15-20 minutes or until cake springs back when lightly touched. Cool for 5 minutes.

5. Dust a clean kitchen towel with 1 tablespoon powdered sugar. Turn the cake out onto the kitchen towel. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

4. Meanwhile, in a medium bowl, beat the cream on medium speed until it begins to thicken. Add powdered sugar and vanilla; increase the speed to medium-high and beat until soft peaks form. Gently fold in the strawberries. Store in the refrigerator until ready to use.

5. Unroll cooled cake; spread filling to within ½-inch of edges (you will have some filling leftover). Roll up again. Place seam side down on a serving plate; sprinkle with additional powdered sugar, if desired. Serve with any leftover strawberries and cream filling. Store leftovers, covered with plastic wrap, in the refrigerator.

(Recipe for the cake adapted from Taste of Home Recipes)


114 Responses to “Strawberries and Cream Angel Food Cake Roll”

Comment Pages 1 2
  1. Ellen @ The Baking Bluenoser on April 6, 2012 at 12:03 am

    Oh My goodness that looks absolutely divine. I love strawberry shortcake, it only makes sense that it would taste just as great rolled up in a food cake roll! Thanks for the fantastic idea!


  2. Mary @ Bake Break on April 6, 2012 at 12:17 am

    This. Looks. AWESOME.


  3. Tina From Pa on April 6, 2012 at 12:59 am

    This looks sooo…. good! If I invite you to Easter dinner ,will you bring this?
    Happy Easter !


  4. Averie @ Averie Cooks on April 6, 2012 at 1:13 am

    What a beautiful cake and recipe! And I have never done a roll-up style cake…you make me want to try!


  5. Chung-Ah | Damn Delicious on April 6, 2012 at 1:23 am

    Your first time at making a rolled cake and it looks absolutely perfect! It looks incredibly spongy, and I love that light whipped cream strawberry filling.


  6. Ashley @ Wishes and Dishes on April 6, 2012 at 2:31 am

    I love the look of a rolled cake but was always afraid to try one. You make it look so easy!


  7. Mireia on April 6, 2012 at 3:16 am

    This looks amazing!!!


  8. Shana McLean on April 6, 2012 at 3:29 am

    Looks great! I’m planning to make your lemon-limoncello cupcakes for Sunday.


  9. Kiri W. on April 6, 2012 at 5:59 am

    Ohhh, this looks decadent :) What a treat. Love the fresh strawberries!


  10. Michelle on April 6, 2012 at 6:36 am

    That looks wonderful. I have never made a rolled cake before, but it is on my to do list, so I might start here.


  11. Lauren at Keep It Sweet on April 6, 2012 at 7:04 am

    This looks fantastic, I love cake rolls!


  12. Blog is the New Black on April 6, 2012 at 7:21 am

    Whoa baby! Looks amazing!


  13. Penny Wolf on April 6, 2012 at 8:04 am

    That photo just screams summer! Our strawberry shortcake was always angel food cake also.Now you know that you can make the pumpkin roll with ease after doing this lovely recipe.


  14. Eileen on April 6, 2012 at 8:29 am

    A perfect spring recipe to brighten my day!


  15. Maria on April 6, 2012 at 8:42 am

    I want this for dessert NOW!


  16. Jennifer @ Peanut Butter and Peppers on April 6, 2012 at 8:47 am

    O.M.G.! I love this recipe! Angel Food cake is one of my favorites!!! This looks fabulous!!


  17. Paula on April 6, 2012 at 9:04 am

    I’ve never made a roll cake. Yours is beautiful! Happy Easter.


  18. Barbara on April 6, 2012 at 9:04 am

    I always make my grandma’s hot milk cake ( for Easter. But it’s a little dry and my family doesn’t eat much. Last night when I was trying to fall asleep (a full hour before you posted!) I decided to frost it with whipping cream and fill it with strawberries and cream. How very coincidental!


  19. Villy @ For the love of Feeding on April 6, 2012 at 9:12 am

    WOW! Fantastic! Cake rolls are always a pleaser and this looks so fresh!


  20. Amber, RD on April 6, 2012 at 9:18 am

    What a beautiful dessert! And it sounds delicious. You are right that angel food cake can be scary. I successfully made it in a food production class in college, but have never attempted it in the home kitchen.
    I am making a carrot cake with buttermilk frosting for Easter. It’s making my stomach growl just thinking about it!


  21. Amber on April 6, 2012 at 10:59 am

    Oh my gosh. This looks so good. Such a great alternative to the original angel food cake with strawberries and whipped cream. Yum.


  22. Cheryl E. on April 6, 2012 at 11:26 am

    Looks delicious!! I will be making a lemon meringue pie for Easter brunch!


  23. Erin on April 6, 2012 at 11:37 am

    I want this entirely to myself


  24. Diana on April 6, 2012 at 12:55 pm

    I just found the perfect dessert for Easter!
    OMG!!! It looks so pretty and yummy!
    Can’t wait to make it. Thanx so much.
    Happy Ea(s)ter :)))


  25. Charlie on April 6, 2012 at 1:35 pm

    Looks so good.
    Reminds me of my peaches and cream roll.

    Thanks for sharing.


  26. Lauralovescakes on April 6, 2012 at 4:43 pm

    This looks divine! I’m making a chocolate version for Easter Sunday lunch! :-)


  27. Lucyinaz on April 6, 2012 at 5:03 pm

    This looks so good! I have a large group to serve and was wondering if the cake would be too thin if I just served it sheet cake style instead of rolling it?


    • Michelle on April 6th, 2012 at 8:18 pm

      Yes, it is only about 1-inch high once baked. I don’t think it would be substantial enough to serve like that without rolling.


  28. Sarah on April 6, 2012 at 5:09 pm

    Looks lovely! Do you happen to know if it keeps well? I’m guessing with the whipped cream based filling that it doesn’t.


    • Michelle on April 6th, 2012 at 8:19 pm

      Hi Sarah, I made it during an afternoon, and ended up eating it for dessert around 9pm that night and it was fabulous. I kept leftovers in the refrigerator and finished it off the next night around 11pm and it was still just as good. If you make it ahead of time I would just wait to dust with powdered sugar until you serve it; it will dissolve into the cake in the refrigerator.


      • Gina on February 4th, 2013 at 11:51 am

        I am thinking about laying it, probably 3 layers high…what are you thoughts on that method


        • Michelle on February 4th, 2013 at 7:40 pm

          I’m sure that would be delicious!


  29. Liz on April 6, 2012 at 6:23 pm

    My grandma would always have an angel food cake for us, too! Your cake roll looks like the perfect spring dessert! YUMMY!


  30. Angela on April 6, 2012 at 6:43 pm

    I can’t wait to make this! I love the idea of an angel food cake roll! My son wants to eat it now though! 😉


  31. Angela @ The Dancer Bakes on April 6, 2012 at 7:26 pm

    This looks fabulous! What a perfect spring treat – and Angel Food Cake with strawberries was my grandfather’s favorite dessert :)


  32. Mary on April 6, 2012 at 8:55 pm

    I was trolling the web trying to figure out what to do with all the strawberries I bought on sale…perfect! This looks outrageously delightful!


  33. Cathj on April 6, 2012 at 10:06 pm

    This look sooo good.. Gotta try this… Thank you.. :)


  34. nicole on April 7, 2012 at 9:06 am

    Hi Michelle–

    This looks incredible and I am definitely making it for Easter! I was wondering if I could make the cake a day ahead and leave it rolled in the towel until tomorrow morning to fill….



    • Michelle on April 9th, 2012 at 1:09 pm

      Hi Nicole, You could make it a day ahead, but I wouldn’t leave it in the towel. I would keep it rolled in the towel until it was completely cool, then unroll, remove the towel, roll it up again and wrap very tightly in plastic wrap and keep at room temperature.


  35. Tracey on April 7, 2012 at 10:18 am

    I could live on strawberries and whipped cream – so good!! I can’t wait to try this :) I made my first rolled cake a few months ago and was surprised it wasn’t more difficult. Yours looks perfect!


  36. Jaime on April 7, 2012 at 11:23 am

    What a totally gorgeous and scrumptious cake!! I hate that I can’t fit a swiss roll pan into my halogen oven otherwise I’d be out the door to get a punnet of strawberries for this.


    • Smurfette on March 9th, 2013 at 3:46 am

      I used a plain cookie sheet. Not sure how much it differs but.


  37. MonicaB on April 7, 2012 at 11:37 am

    This looks like heaven!!! Can not wait for the strawberry picking time.


  38. gail on April 7, 2012 at 1:06 pm

    I’ve been craving strawberries lately and this looks delicious. Thanks for sharing this. I love the fact that you only have to bake it for 15 minutes. You’re a genius!


  39. The Mom Chef on April 7, 2012 at 1:23 pm

    I would have never thought to make an angel food cake in a jelly roll pan. That’s such a fantastic idea and looks so incredibly gorgeous. Many thanks for passing along your epiphany.


  40. Eadaoin on April 7, 2012 at 6:49 pm

    Looks amazing! Quick question though, what could you use the 9 egg yolks that are leftover for? It would be a waste to throw them away. Thanks!


  41. Connie the Cookie Monster on April 7, 2012 at 11:23 pm

    this looks DIVINE


  42. Lauren on April 8, 2012 at 1:23 pm

    is it ok to put wax paper in the oven? I thought you weren’t supposed to.


    • Michelle on April 9th, 2012 at 1:20 pm

      Hi Lauren, I have always heard the same thing, but every rolled cake recipe I found called for wax paper, so I just went with it and didn’t have any issues. If you are nervous, you could cut a piece of parchment to fit your pan and use that.


  43. L.S. on April 8, 2012 at 3:58 pm

    I made this for our Easter Dessert today and it was amazing! Very simple to make and a perfect dessert. Not too sweet. Just the right combinations of everything. I loved it. Thanks so much for sharing!


  44. Melissa Cole on April 8, 2012 at 9:22 pm

    I made your dessert for Easter Dinner! It was fun to make and delicious to eat! And the best part… turned out as beautiful as the one you made! It was the perfect end to our dinner and our friends even had a second piece! Thanks for the great post!


  45. Carol on April 8, 2012 at 9:29 pm

    Made this for dessert for Easter Dinner. What a hit it was. Just finished sending the recipe on. Hard to believe that it was my first angel food cake from scratch at 57!
    Thanks for giving me the confidence to try.


  46. Shannon McFarland on April 9, 2012 at 12:29 am

    Made this for our Easter dessert. It was fun and easy to make. I Will be making this again! Thanks for the great recipe.


  47. Sarah @ See Sarah Bake on April 9, 2012 at 11:10 am

    Angel Food is my boyfriend’s favorite. Looks like I have his birthday cake figured out :)


  48. Renee @ Tortillas and Honey on April 9, 2012 at 4:55 pm

    I had to restrain myself from licking the screen. This looks so delicious!


  49. Tracy @ Pale Yellow on April 9, 2012 at 8:06 pm

    This is a beautiful dessert! A very unique take on a classic angel food cake or strawberry shortcake. Perfect for spring!


  50. Natasha @ Natashas Kitchen on April 12, 2012 at 11:22 am

    This recipe looks amazing. I make mine roulade with raspberries, but this gives me another great idea. Love your blog.


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